And babaghanoush... extraordinaire dip that I make pretty often. Below is the recipe.

Babaghanoush

You need:

1 large eggplant

1 clove of garlic, minced

handful fresh parsley, chopped

handful fresh mint, chopped

1/4 cup tahini

1-2 tablespoons lemon juice

Salt and black pepper

Some olive oil

Optional

2 tablespoons of ajvar

or 2 tablespoons of chopped Kalamata olives

Steps:

Broil or bake whole eggplant in the oven, on upper shelf for about 30-60 minutes, until soft and collapsed. Then let it cool down. Remove the skin and mash the pulp with fork. You can remove seeds if you like. Add minced garlic, tahini, chopped parsley and mint, lemon juice, salt and black pepper. I found that adding Kalamata olives or ajvar will give some extra acidity that babaghanoush needs (at least for my taste). Mix everything together and place in a serving dish. Drizzle with olive oil and sprinkle with chopped parsley.

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